Tuesday, April 19, 2011
Lemon Crinkle Cookies
■1 (super moist) lemon cake mix
■1/3 cup vegetable oil
■2 tbsp lemon zest
■2 tbsp lemon juice
■1 tsp lemon extract
■white sugar for coating
■confectioners’ sugar for coating
1.Preheat oven to 375 degrees F.
2.Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended. Drop cookie scoops of dough into a bowl of regular ‘ol white sugar (this will help the confectioners sugar stick). Toss the sugar over the ball of dough until coated. Move the ball into the bowl of confectioners sugar, toss ‘em around more. Once sugared, put them on an non-stick (or lined with parchment) cookie sheet.
3.Bake for 6 to 9 minutes in the preheated oven or until the edges are lightly browned.
I had to keep mine in for 10 minutes. I guess the timing depends on your oven.
They were so good that I am making them again for company on Easter Sunday. :)